Fall baking just got way more exciting! These pumpkin pie filled cupcakes are basically autumn in cupcake form - soft spiced cake, creamy pumpkin filling, and tangy cream cheese frosting all in one perfect bite. I stumbled across this idea last October when Emily asked if we could combine her two favorite desserts (pumpkin pie and cupcakes), and honestly? Best mom decision I've made in a while!
The best part about these cupcakes is how they surprise you. They look like regular cupcakes from the outside, but when you bite into them - BAM! - there's this amazing creamy pumpkin center that tastes exactly like pumpkin pie filling. Plus, they're way easier to serve at parties than actual pie (no messy slicing required).
If you're looking for more fall treats to round out your dessert table, you'll love my pumpkin custard pie - it's got that same classic pumpkin pie flavor but with an even silkier texture!
Jump to:
- Why You'll Love This Pumpkin Pie Cupcakes Recipe
- Ingredients For The Best Pumpkin Filled Cupcakes
- How To Make Pumpkin Pie Filled Cupcakes
- Storage and Reheating Tips For Pumpkin Pie Cupcakes
- Recipe Variations For Pumpkin Spice Cupcakes
- Frequently Asked Questions About Pumpkin Pie Filled Cupcakes Recipe
- Recipes You May Like
- Final Thoughts on This Pumpkin Pie Filled Cupcakes Recipe
- Pumpkin Pie Filled Cupcakes
Why You'll Love This Pumpkin Pie Cupcakes Recipe
- Super moist and flavorful - The pumpkin puree keeps these cupcakes incredibly tender
- Perfect fall spices - Pumpkin pie spice gives that warm, cozy flavor we all want
- Hidden surprise - The creamy pumpkin filling makes every bite special
- Easy to transport - No worrying about pie slices falling apart
- Make-ahead friendly - These actually taste better the next day
- Crowd pleaser - I've never met anyone who didn't love these
Ingredients For The Best Pumpkin Filled Cupcakes
For the Cupcakes
- 13.25 ounces spice cake mix (1 box)
- ½ cup whole milk
- ⅓ cup canned pumpkin puree (not pumpkin pie filling!)
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
For the Pumpkin Filling
- 4 ounces cream cheese, room temperature (½ brick)
- 2 tablespoons canned pumpkin puree (not pumpkin pie filling!)
- 2 tablespoons powdered sugar
- ½ teaspoon pumpkin pie spice
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature (¾ stick)
- 4 ounces cream cheese, room temperature (½ brick)
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Equipment You'll Need
- Cupcake tin
- Hand mixer or stand mixer
- Piping bag and tips (optional but makes prettier cupcakes)
- Small knife for cutting cupcake centers
How To Make Pumpkin Pie Filled Cupcakes
Making the Cupcake Base
- Preheat your oven to 350°F and line a 12-count cupcake tin with paper liners. Don't skip this step - nobody wants cupcakes stuck to the pan!
- Mix all the cupcake ingredients together in a large bowl. I use my trusty hand mixer for this, but a whisk works too if you don't mind a little arm workout.
- Combine the cake mix, milk, pumpkin puree, oil, eggs, vanilla, and pumpkin pie spice until just combined. Don't overmix - a few lumps are totally fine.
- Divide the batter between the muffin tin wells, filling each one about ¾ full. This gives them room to rise without overflowing.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes - ovens vary!
- Cool completely on a wire rack before filling. I know it's tempting to skip this step, but trust me - hot cupcakes + cream cheese filling = melty mess.
Creating the Perfect Pumpkin Filling
- Beat the cream cheese until smooth and fluffy in a medium bowl. Room temperature cream cheese is key here - cold cream cheese will give you lumps.
- Add the pumpkin puree, powdered sugar, and pumpkin pie spice to the cream cheese and beat for about 2 minutes until everything's well combined.
- Cut a 1-inch circle out of the center of each cooled cupcake using a small knife. Save those little cake pieces - you'll need them!
- Fill each hole with about a tablespoon of the pumpkin mixture, then gently press the cake piece back on top to cover the filling.
Making the Cream Cheese Frosting
- Beat the softened butter and cream cheese together until light and fluffy - this takes about 2 minutes with a stand mixer.
- Slowly add the powdered sugar with the mixer on low speed to avoid a sugar cloud explosion (learned this the hard way).
- Add the vanilla extract and beat on medium-high speed for another 2 minutes until the frosting is smooth and pipeable.
- Frost the cupcakes however you like! I usually pipe it on with a star tip, but spreading with a knife works great too.
Storage and Reheating Tips For Pumpkin Pie Cupcakes
These pumpkin filled cupcakes actually taste better after sitting overnight in the fridge. The flavors meld together beautifully!
Store them in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting needs to stay cold, so don't leave them out for more than 2 hours.
You can also freeze the unfrosted cupcakes for up to 3 months. Just wrap them individually in plastic wrap, then put them in a freezer bag. Thaw completely before filling and frosting.
Pro tip: Let them come to room temperature for about 30 minutes before serving - they taste way better when they're not ice cold!
Recipe Variations For Pumpkin Spice Cupcakes
Want to mix things up? Here are some fun variations I've tried:
- Add mini chocolate chips to the batter for a chocolate-pumpkin combo
- Use maple cream cheese frosting instead - just replace the vanilla with maple extract
- Make them gluten-free by using your favorite gluten-free spice cake mix
- Add a caramel drizzle on top of the frosting for extra decadence
- Try cinnamon cream cheese frosting by adding ½ teaspoon ground cinnamon
Emily's personal favorite is when I add a tiny drizzle of caramel sauce right into the filling. It's like having caramel apple and pumpkin pie all in one bite!
Frequently Asked Questions About Pumpkin Pie Filled Cupcakes Recipe
Yes! Store them in an airtight container in the refrigerator for up to 2 days after frosting.
Pumpkin puree is plain cooked pumpkin, while pumpkin pie filling already contains spices and sweeteners. Always use plain puree for this recipe.
Absolutely! Use any spice cake recipe, but you may need to adjust baking time by a few minutes.
Insert a toothpick into the center - it should come out clean. This usually takes 18-20 minutes at 350°F.
Recipes You May Like
- Pumpkin Custard Pie - If you love the pumpkin filling in these cupcakes, you'll go crazy for this silky smooth pie
- Small Batch Chocolate Chip Cookies - Perfect for when you want something sweet but don't need dozens of treats around
- Old Fashioned Pumpkin Bread Recipe - Another great way to use up that can of pumpkin puree
Final Thoughts on This Pumpkin Pie Filled Cupcakes Recipe
These pumpkin pie filled cupcakes have become my go-to fall dessert for good reason. They're impressive enough for Thanksgiving dinner but easy enough for a Tuesday night treat. Plus, there's something so satisfying about that surprise pumpkin filling!
The combination of the spiced cake, creamy filling, and tangy frosting is just perfect. Every time I make these, people ask for the recipe - and now you have it too!
Don't forget to save this recipe to Pinterest for later, and if you make them, I'd love to hear how they turned out. Fall baking season is the best, isn't it?
Pumpkin Pie Filled Cupcakes
Equipment
- Kitchen scale
- Cupcake Tin
- Hand mixer
- Stand Mixer
- Piping Tip Set
Ingredients
For the Cupcakes
- 13.25 ounces spice cake mix 1 box
- ½ cup whole milk
- ⅓ cup canned pumpkin puree not pumpkin pie filling!
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
For the Pumpkin Filling
- 4 ounces cream cheese room temperature (½ brick)
- 2 tablespoons canned pumpkin puree not pumpkin pie filling!
- 2 tablespoons powdered sugar
- ½ teaspoon pumpkin pie spice
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter room temperature (¾ stick)
- 4 ounces cream cheese room temperature (½ brick)
- 2.5 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- Mix the cake mix, milk, pumpkin, oil, eggs, vanilla, and pie spice in a large bowl.
- Divide the batter between the muffin tin wells, filling each one ¾ of the way full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes to a wire rack and allow them to cool completely before filling and frosting.
- Add the cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice to a medium bowl.
- Beat the mixture with a hand mixer until light and fluffy, about 2 minutes.
- To fill the cupcakes, cut a 1-inch circle out of the center of each cupcake. Fill the hole with the pumpkin mixture and place the piece of cake back into its spot, making sure to cover the filling completely.
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 2 minutes.
- With the mixer on low speed, slowly add the powdered sugar and vanilla extract.
- Scrape down the sides of the bowl and then turn the mixer to medium-high speed. Beat until the frosting becomes light and fluffy, about 2 minutes.
- Transfer the frosting to a piping bag fitted with your choice of tip and frost the cupcakes as desired.
